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Veal Casserole Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, peeled, chopped|
|Carrots||2 , peeled, chopped|
|Celery stalks||2 , cut diagonally|
|Oregano||1⁄4 Teaspoon (All Tied In A Piece Of Cloth)|
|Basil||1⁄4 Teaspoon, tied (All Tied In A Piece Of Cloth)|
|Rosemary||1⁄4 Teaspoon, tied (All Tied In A Piece Of Cloth)|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , peeled, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2417 Calories from Fat 1267
% Daily Value*
Total Fat 142 g219.1%
Saturated Fat 43.1 g215.3%
Trans Fat 0 g
Cholesterol 720 mg
Sodium 1955.1 mg81.5%
Total Carbohydrates 86 g28.6%
Dietary Fiber 15.8 g63.2%
Sugars 29.5 g
Protein 181 g361.6%
Vitamin A 487.1% Vitamin C 169.3%
Calcium 40.4% Iron 29.3%
*Based on a 2000 Calorie diet
Cut veal into 2-inch cubes; dredge with flour mixed with a little salt and pepper.
Heat oil in skillet.
Brown meat, few pieces at a time; add extra oil as required.
As meat is browned, remove to casserole.
Saute onion, carrots, and celery in remaining oil.
Sprinkle over meat.
Add herbs, broth, wine, tomatoes, and garlic.
Cook 2 to 3 minutes; pour over meat.
Cover; cook about 1 1/2 hours.
About 20 minutes before end of cooking, uncover; adjust seasoning.
Stir in parsley, lemon rind, and lemon juice.
Remove bag of herbs